On one of my recent trips to Dallas, Texas, Sue and I cooked a standing rib roast for a birthday celebration. I cannot find adequate words to describe how tender, juicy, and down right fantastic this roast tasted. This roast cuts so perfectly and everyone raved about the flavor. Anyone can make this – it’s so easy and perfect every time. This dish is delicious with roasted root vegetables or garlic mashed potatoes. See sauce recipe below.
Prime Rib, Rump, Rolled Roast or Standing Rib Roast – about 5 lbs. – room temperature
Rub oil over entire roast. Cover with salt, pepper and garlic powder. Cook uncovered on roasting rack in pre-heated oven (375 degrees) for 1 hour. Do this mid-afternoon or about 3 hours before the next step. After 1 hour of cooking time, turn oven off. DO NOT OPEN OVEN DOOR. Important: Do not remove roast or re-open the oven door (no peeking) from the time the roast goes into the oven and until it’s ready to serve.
Before serving time, turn oven on to 300 degrees. For medium beef cool 45-50 minutes and for rare beef cook 30-40 minutes. Make a gravy reduction from the drippings and you can make a mustard horseradish sauce too. Yum!
Mustard Horseradish Sauce:
- 1- 1/2 cups good mayonnaise
- 3 tablespoons Dijon mustard
- 1 -1/2 tablespoons whole-grain mustard
- 1 tablespoon prepared horseradish
- 1/3 cup sour cream
- 1/4 teaspoon kosher salt
Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl